Veal Mozzarella Pasta With Creamy Sun Dried Tomato Sauce
Whew...this one was bit tricky, but tasty!
https://www.bigoven.com/recipe/chic.....-sauce/1053155
* added extras (optional)
3 Garlic cloves ; minced
1/2 onion*
1 ounce Sun-dried tomatoes ; chopped
1 pound Chicken breast tenders (*used veal, but if squeamish, stick to the chick)
1 tablespoon Paprika
1 cup Heavy cream (*used 1/2 heavy cream and 1/2 (2) percent milk)
1 cup Mozzarella ; Shredded
8 ounce Penne pasta
1 tablespoon fresh Basil
1/2 cup Pasta water ; Reserved
1 bag frozen spinach*
1/2 cup white wine*
Red pepper flakes ; To taste
* two tablespoons Italian flavored panko crumbs (thought this gave more depth)
*small package of microwave BACON
INSTRUCTIONS
In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
NOTES
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described.
~ Definitely save your pasta water folks, this will help keep your sauce at a good consistency!
~ When done just nuke your BACON for one minute until crispy, then cut up and spread over the pasta!
Very good, will make again!
https://www.bigoven.com/recipe/chic.....-sauce/1053155
* added extras (optional)
3 Garlic cloves ; minced
1/2 onion*
1 ounce Sun-dried tomatoes ; chopped
1 pound Chicken breast tenders (*used veal, but if squeamish, stick to the chick)
1 tablespoon Paprika
1 cup Heavy cream (*used 1/2 heavy cream and 1/2 (2) percent milk)
1 cup Mozzarella ; Shredded
8 ounce Penne pasta
1 tablespoon fresh Basil
1/2 cup Pasta water ; Reserved
1 bag frozen spinach*
1/2 cup white wine*
Red pepper flakes ; To taste
* two tablespoons Italian flavored panko crumbs (thought this gave more depth)
*small package of microwave BACON
INSTRUCTIONS
In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
NOTES
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described.
~ Definitely save your pasta water folks, this will help keep your sauce at a good consistency!
~ When done just nuke your BACON for one minute until crispy, then cut up and spread over the pasta!
Very good, will make again!
Category Photography / Tutorials
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Hmmm... well it does look tasty... veal have ta give that a try... hehehe erf!
*dodges thrown object* :P
*dodges thrown object* :P
Great recipe. Loved it. Made it with lamb instead. However you never mention in your instructions when to add the spinach.
You are right, so I will say this: you can cook the spinach right after cooking up the tenders - fresh or frozen - since they only cook for 3 - 5 minutes anyway.
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